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pitch pitch
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8 years ago
In planning a kitchen layout, it is most important to:
A) provide for a smooth and orderly flow of work
B) separate receiving and storage areas
C) provide a separate work area for each cook
D) group large pieces of equipment together
Textbook 
Foodservice Management: Principles and Practices

Foodservice Management: Principles and Practices


Edition: 13th
Authors:
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nerosainnerosain
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8 years ago
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pitch Author
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#2
7 years ago
This class is destroying me, really grateful that you shared your knowledge
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#3
7 years ago
Would appreciate any up votes too
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